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Several domed Keto Cinnamon Donut Muffins piled casually onto a matte dark grey ceramic plate, lit by soft natural daylight.

Keto Cinnamon Donut Muffins: Fluffy, Golden, and Sugar-Free

These perfectly domed Keto Cinnamon Donut Muffins feature a soft, cake-like crumb and a thick, textured layer of crystalline cinnamon sugar substitute for an authentic bakery experience without the carbs.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Keto Cinnamon Donut Muffins
  • 2 cups (200g) finely blanched almond flour Do not pack the flour.
  • 1/4 cup (28g) coconut flour
  • 1/2 cup (96g) granular monk fruit sweetener Or erythritol blend.
  • 2 tsp (8g) baking powder
  • 1/2 tsp (2g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/3 cup (75g) unsalted butter Melted.
  • 1/3 cup (80ml) unsweetened almond milk Room temperature.
  • 3 large eggs Room temperature.
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 cup (56g) unsalted butter Melted for dipping.
  • 1/3 cup (64g) granular monk fruit sweetener For the crystalline coating.
  • 1 tbsp (7g) ground cinnamon For the coating.

Equipment

  • 1 12-cup muffin tin Metal preferred for a golden-brown crust.
  • 12 Silicone Muffin Liners Essential to prevent the tender keto crumb from sticking.

Method
 

Baking the Muffins
  1. Preheat your oven to 350°F (175°C) and line a 12-cup metal muffin tin with silicone liners or parchment paper cups.
  2. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon until no clumps remain.
  3. In a separate bowl, whisk the room-temperature eggs, melted butter, almond milk, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture using a rubber spatula just until combined. Let the batter rest for 3-5 minutes to allow the coconut flour to hydrate.
  5. Divide the batter evenly among the muffin cups, filling them almost to the top. Bake for 20-22 minutes until the tops are a deep golden-brown and a toothpick inserted into the center comes out clean.
  6. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. They must cool slightly to stabilize the cake-like crumb structure.
  7. Mix the remaining granular sweetener and cinnamon in a small bowl. Brush the domed tops generously with the extra melted butter, then immediately dip and roll the tops into the crystalline cinnamon-sugar blend until entirely coated.

Notes

Tip 1: Ensure eggs and almond milk are at room temperature to prevent the melted butter from seizing.
Tip 2: Double dip the tops in butter and the sweetener blend for an even thicker, crunchier granular layer.